Eclair Cake

ECLAIR CAKE

Whole graham crackers
2 (3-ounce) packages French vanilla pudding
3 cups milk
1 (8-ounce) Cool Whip, thawed
5 tablespoons butter or margarine
1 cup sugar
1/3 cup milk
1 cup chocolate chips
1 teaspoon vanilla

Line a buttered 13x9 pan with graham crackers.

Mix pudding and milk. Add Cool Whip and blend gently. Pour half of mixture over crackers. Add another layer of graham crackers and top with remaining pudding.

In small sauce pan (or microwave bowl) mix butter, sugar and milk and boil two minutes. Remove from heat and add chips and vanilla. Stir until blended and spoon over cake. Refrigerate until chilled or overnight.